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A delicious and tasty Traybake, packed full of seasonal veg. This was very simple to make and really enjoyable to eat. I loved the idea of not having to boil the orzo, instead treating it a bit like an oven baked risotto and let the pasta absorb all the delicious flavour. A big hit in my house. Is this a recipe for you?
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INGREDIENTS
2 onions - chopped
2 cloves garlic - finely chopped
300g orzo
500ml hot stock
200g peas
100g broad beans - shelled
500g cod fillets - cut into 4 pieces
8-10 slices of thin streaky bacon or pancetta
Basil to finish
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METHOD
Preheat the oven to 210 degrees.
Add the onions and garlic to a large roasting pan and drizzle generously with oil. Toss, season and into the oven for 10 minutes. Remove from the oven and stir in the dry orzo. Stir and coat in the onion and garlic. Pour in the hot stock, stir and into the oven for 15 minutes.
Wrap the bacon/pancetta around the cod fillets. Use roughly 2 rashers per fillet. Remove the orzo from the oven, stir in the peas and broad beans. Add the cod fillets on top of the orzo. Drizzle the cod with olive oil season with pepper and into the oven for 10-15 minutes. Remove from the oven and sprinkle with basil.
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